*Eggplant Dip

7 ingredients
4 steps

Ingredients

  • 2 large eggplant
  • 8 Tbsp. olive oil
  • 4 Tbsp. lemon juice
  • salt and pepper
  • 2 small onions, finely chopped
  • 1 or 2 cloves garlic, minced
  • 2 Tbsp. fresh parsley, minced

Directions

  1. 1
    Pierce the eggplant and bake whole or broil, turning constantly, until tender.
  2. 2
    Cut in half and spoon out pulp.
  3. 3
    (Use a Foley mill to strain seeds.) To pulp in bowl, beat in olive oil and lemon. Add all the other ingredients.
  4. 4
    Chill overnight. Garnish with black olives and tomato wedges.

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